INSTRUCTIONS FOR COOKING. 157 



very nice. To make it, boil eight or nine small potatoes, peel and mash 

 them fine, mix with them a piece of butter, of the size of a hen's egg, a 



poonful of salt, a tumblerful of milk and flour to render it of the 

 right consistency to roll out. When rolled out, cut them into cakes, and 

 put them with the meat. If you happen to have unbaked wheat dough, 

 very good crust may be made of it, by working into it a little lukewarm 

 melted butter. Let it remain, after you have rolled and cut it into cakes, 

 about ten or fifteen minutes, before putting it with the meat. 



WARMED-OVER MEATS. Boiled or roasted veal makes a nice dish, chop- 

 ped fine, and warmed up, with just sufficient water to moisten it, and a 

 little butter, salt, and pepper added. A little nutmeg and the grated rind 

 of a lemon improve it none of the white part of the lemon should be 



i. When well heated through, take it up on a platter, and garnish it 

 with a couple of lemons cut in slices. Fresh or corned beef is good 

 minced fine, with boiled potatoes, and warmed up with salt, pepper, and a 

 little water add butter, just before you take it up. Some people use the 

 L r ravy that they have left the day before, for the meat, but it is not as 



I when warmed over, and there is no need of its being wasted, as it 

 can be clarified, and used for other purposes. Boiled onions, or turnips, 

 are good mixed with mince-meat, instead of potatoes. Veal, lamb, and 

 mutton are good cut into small strips, and warmed with boiled potatoes 

 cut in slices, pepper, salt, a little water add butter just before you t 

 it up. Roast beef and mutton, if not previously cooked too much, are nice 

 cut in slices, and just scorched on a gridiron. Meat, when warmed over, 

 should be on the fire just long enough to get well heated through if on 

 tin 'fire long, most of the juices of the meat will be extracted, and render 

 it very indigestible. Cold fowls are nice jointed, and warmed with a little 

 water, then taken up and fried in butter till brown. A little flour should 

 be sprinkled on them before frying. Thicken the water that the fowls 

 were wanned in add a little salt, pepper, and butter, and turn it 



wls. 

 DRAWN BUTTS :i: Mix two or thre- t. u^poonsful of flour with a little 



: water stir it till free from lumps, thin it, and stir it into half a pint 



ol ' boilini: water let it boil two or three minutes, then cut up about a 



pound of butter into small pieces, and put it with th.- tl<>m- 



and water set it where it will melt ^nulually. If carefully mixed, it 

 will be free from lumps if not, sttain it before it is put on the table. If 

 tin- hutt'T is to be eat. n on ti>h, cut up several soft boilfl e^s into it. 

 A little eurrv p., w.l.T > j .rink 1 < 1 into it. will convert it into curry sauce. 



